Hot out of the oven…!

I can have oats. Not every coeliac can, but I seem to be one of the lucky ones.

In Australia and New Zealand a stand has been taken against labelling oats as gluten-free. This has two reasons:

1)“Regular” oats are often contaminated with gluten from wheat, barley and rye due to crop rotation and handling. This basically means that crops are regularly moved around to keep the soil fertile, resulting in the odd stray becoming mixed up in the batch.

But what about the oats that are grown on dedicated gluten-free fields?

2)Oats have a protein in them called Avenin, which approximately 1 in 5 coeliacs may have a reaction to (although these numbers aren’t exact).

Technically, gluten is a protein compositefound in “grass related” grains, and is made up of two proteins called prolamins and glutelins. These proteins exist in all grains and confusingly enough they’re all called “gluten”. However, as of what we know today, only the prolamins in wheat (gliadin), barley (hordein), and rye (secalin) are harmful to those with coeliacs disease, DH or non-coeliac gluten intolerance.

Some research also suggests that the prolamins in oats (called avenin) can be a source for concern. The Celiac Sprue Association reports that avenin in fact contains some of the amino acid sequences found in gluten that triggers an auto-immune response, though in much lower quantities. Different authorities have taken different stands on this topic, and as a result you may find “certified gluten-free” oats (free of cross-contamination) in countries such as USA, UK and throughout Scandinavia. In Australia and New Zealand however it has been decided that oats are not to be considered gluten free.

If you do decide to include oats in your diet (after consulting your health professional), you absolutely must make sure that these are from crops that are not cross-contaminated!

Coming from Europe I was used to being able to purchase “gluten-free oats” at my leisure, but knowing that this would be a problem down-under I had several packets shipped down from Norway. Since I’ve been down here I have discovered one brand that I trust, and who label their products incredibly well. I assume because they feel the need to educate the consumers, and partially because they are trying to bypass the “gluten in oats” policy. Policy is policy however, and the regulations are there for a reason. However, each to their own, and one can only make a good decision when all the facts are known.

I have always used this brand before, and it is the one I had shipped down:

Freeoats are also nut free, non GM, and they test each batch for wheat, barley, triticale and rye gluten with the strictest testing methods available (3PPM). I’m happy with that, and with my extremely sensitive body, I am quite sure their promise is correct because they haven’t made me sick yet. I only wish they also had full-sized oats (not just the quick-boil type). If they do I haven’t found it. I’m not a big fan of the cut type because it turns into porridge whatever I want to do with them. I don’t always want to make oatmeal.

I am also on constant look-out for gluten-free oat flour, because I would absolutely LOVE to bake with it again! If anybody knows of a brand here in Australia, then please let me know!

I love using oats for several reasons; it has similar qualities to wheat gluten in baking, and using oat flour helps my bread taste and feel like “normal bread”. It also adds fibre, and oats are jam-packed with nutrients which to a coeliac are very valuable.

I grew up with a lot of oats in my diet. Norwegians love their breakfast oatmeal, and I am no different. My fiance loves his Anzac biscuits and his oat cookies, and in his honour I have just made up a batch of steaming hot, chunky, crunchy, chewy oat cookies, with homemade carob buttons scattered through them!

Beat butter and both types of sugar until it’s well mixed and fluffy, add eggs and vanilla. Mix the dry ingredients, and stir into the wet. Add carob chips last.

Spoon dollops of batter onto a lined baking tray (any size you prefer), and press down just a little. Pop in the oven and bake for approximately 10 minutes (depending on your oven). Let them cool slightly before you transfer them onto a rack.

Chunky, chewy Gluten Free Oat Cookies with homemade Carob Buttons

If you are coeliac and have chosen to still use oats, I would love to hear from you! Please leave a comment and share your thoughts.

Thanks , Kristine. You are right about being overwhelmed in the beginning. We are slowly learning. It was very scary before the diagnosis. My beautiful daughter who had problems over 8 months , seeking doctors to understand, had been prescribed anti-anxiety medications, 3 different antibiotics, and continued to have problems right through her wedding. After her wedding I was so worried, she was so sick. Finally , a new Doctor found the diagnosis, not before she had dropped to 94 pounds. I, at that point thought she might have cancer and was terrified. She is doing well now, I, am trying to learn to “bake” differently . It is people like you who help us through this. Think you so much!!

Thanks Kristine for your lovely recipes and for your efforts to educate us about the sources of gluten. I have had celiac for many years (25) and have learned to live with it but new information comes out daily that has made my life so much easier. I appreciate the research that you do to keep us current on what is happening in the gluten-free world. You really are providing your readers a wonderful service.
Thanks, Pat

Hi guys,
I thought the Free Oats were going to be a saviour for me – one thing I really missed was my morning porridge.
Unfortunately, it didn’t work out.
It was a tad uncomfortable…some people will know what I mean by that!!!
These days I hit the Carmen’s GF museli with 5AM natural yoghurt (no additives).
Cheers, Matt

Hi Matt, thanks for sharing your experience 😊 Before including oats into your diet it is a good idea to check with you nutritionist. Approximately one in five coeliacs react adversely to the prolamins in oats (avenin) the same way they react to “regular gluten”. I’m guessing this might be the case with you, and I’m sorry to hear that. A good substitute to oats could be sorghum cereals as they contain great nutrients and provide fiber. I’m glad to hear that you’ve found a breakfast cereal that you like though! Thanks for reading the blog 😊 -Kristine

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Disclaimer

The content of this blog is intended to be of help to you, and is based on my personal experience and opinions. I am not affiliated with the products or businesses mentioned, and reviews and articles are independent, unless otherwise specified.

If you have health concerns you should contact your physician for professional advice.

Images on this blog are of my making and copyright of Kristine Ofstad unless otherwise specified.